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Thanks, I'll get them tomorrow!!

MammaChef . For the sardines ,your tomato sauce ---is that ketchup,or fresh.please

Yeah,

Tesco do their own brand in a black crisp bag style called Tesco Garlic Bread. But look for them with the crisps not the bread.

Thank you all soooooo much,Your recipes sound really easy and delicious -- I'll have to try them all!!!!!!!!!! Can I buy the garlic bites in Tesco? I can't wait to go shopping for all the ingredients.

Thank you all soooooo much,Your recipes sound really easy and delicious -- I'll have to try them all!!!!!!!!!! Can I buy the garlic bites in Tesco? I can't wait to go shopping for all the ingredients.

Here's my recipe - I've never made it without having to give out the recipe!
Mix together a pack of soft rindless goat's cheese, milled pepper and chopped fresh mint. I add a little fromage frais if it's too stiff9not too much or they may go soggy).
Spread this on tortillas, or sundried tomato wraps.
Place a line of cool peeled grilled peppers down the centre (tinned ones or those in jars are fine but drain well).
Roll up tightly. Wrap in cling film and put in fridge for up to 2 hours (more and they may go soggy).
Cut into 2-3 cm pieces with one straight edge, one slanted edge so they look pretty when they are standing on their flat bottoms on the plate.
Enjoy.
Very easy, and delicious.

Well you could make croutons to sit the toppings on but for ease, garlic bites are a good idea. Crackers go soggy quickly but garlic bites hold up all evening.

One nice topping is to blitz up a tin of pilchards or sardines in tomato sauce in the blender (bones removed of course) then throw in some cream cheese and if you like a little tomato puree and blitz again. This can be piped or tea spooned on top and garnish with a piece of olive or parsley.

A very similar one to Victorias Mum is to make filo baskets, just cut out squares of filo and brush with butter, place two together on the cross, push into a baking tin with cups (like a bun tin, if you have one) and bake until brown. When they are cool you can fill them with loads of different fillings as you could vol au vents. The reason I said they were similar is because I usually fill them with mayonnaise mixed with wasabi (japanese horseradish). This is green and colours the mayo but you can use horseradish. I also top mine with a piece or seared beef or tuna. You can make a batch of the filo cases a few days before and keep them in an air tight container ready to fill on the day. They melt in your mouth and look very impressive.

I think the yorkshire ideas a good one for speed.

My Mom makes the most wonderful yorkies with beef and horseraddish. She cheats and buys pre-made yorkies from the supermarket, mixes some horseraddish with equal parts natural yoghurt and tops with a sliver of roast beef. Beautiful hot or cold.

Probably cold would be handiest, but if you have a favourite hot recipe I would be glad to try it.
Thanks Loraine

Ok Loraine,

Sorry to ask the obvious but I just wanted to make sure. Another question I should have asked is, hot cold or both?

I don't have to make lots, MammaChef, time isn't an issue either.Simple as in not too fiddly!! but different from the norm.I have a r ecipe for water chestnut bacon wraps which is tasty, so that sort of thing. Away from the smoked salmon theme.

Do you mean simple because you need to make a lot or something, so not too much time involved or do you mean simple as in nothing too fiddly?